Grilled South Carolina Gold Rice Cakes

Introduction

Carolina Gold rice is a heritage grain with deep roots in Southern cuisine. In this recipe, we form it into flavorful, golden cakes—crispy on the outside and tender inside. Using the Arteflame grill gives these rice cakes an unbeatable sear and smoky finish that transforms a humble grain into an elegant side or main dish.

Ingredients

• 2 cups cooked and cooled Carolina Gold rice
• 1/3 cup finely chopped scallions
• 1/4 cup grated Parmesan cheese
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 large egg
• Salt and pepper to taste
• 1/4 cup Panko breadcrumbs, plus extra for coating
• 3 tablespoons unsalted butter for cooking
• Optional chopped herbs (parsley, thyme, or chives)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the napkins.
3. Light the napkins to ignite the firewood. Let the grill heat up for about 20 minutes until it’s ready for cooking.

Step 2: Make the Rice Cake Mixture

1. In a large bowl, combine the cooked Carolina Gold rice, scallions, Parmesan cheese, mayonnaise, Dijon mustard, egg, and 1/4 cup Panko breadcrumbs.
2. Season with salt and pepper to taste.
3. Stir until well mixed. If the mixture feels too loose, add a bit more Panko for binding.

Step 3: Shape the Rice Cakes

1. Use your hands to form the rice mixture into palm-sized cakes, about 1 inch thick.
2. Lightly coat each cake in extra Panko breadcrumbs for extra crispiness.
3. Place the cakes onto a platter to rest while your grill finishes heating.

Step 4: Grill the Rice Cakes

1. Add butter to the hotter central area of the Arteflame flat top griddle so it melts and spreads.
2. Place the rice cakes onto the buttered surface, closer to the center for a golden sear.
3. Grill for 5–6 minutes per side or until golden brown and crispy.
4. To finish cooking gently, move them to the outer, cooler section of the cooktop for a few more minutes to ensure they're warmed through without burning.

Step 5: Serve

1. Use a grill spatula to carefully lift the rice cakes off the grill.
2. Garnish with fresh herbs if using.
3. Serve immediately while hot and crispy.

Tips

• Use Carolina Gold rice for its sticky texture and rich flavor—it binds beautifully without needing flour.
• Cook the rice in advance and fully cool it before forming cakes—it helps them hold together better when grilling.
• Add extra butter while grilling for rich, golden crusts on the cakes.
• Grill on the mid-zone of the Arteflame cooktop to balance sear and control.
• Keep a spray bottle of water handy in case flames flare up as butter melts.

Variations

1. Cheddar Jalapeño: Replace Parmesan with sharp cheddar and add 1 finely diced jalapeño for a spicy twist.
2. Lowcountry Shrimp Rice Cakes: Mix chopped grilled shrimp into the rice cakes for a complete South Carolina coastal flavor.
3. Smoked Gouda and Bacon: Add smoky depth with diced bacon and shredded smoked Gouda in place of Parmesan.
4. Herb Lemon Zest: Mix in chopped parsley, dill, and lemon zest for a bright, fresh flavor profile.
5. Creole Spice: Add a teaspoon of Creole seasoning for a Southern kick, pairing well with a grilled remoulade sauce.

Best pairings

• Grilled shrimp skewers glazed with honey butter
• Charred asparagus or grilled green beans from the Arteflame flat top
• Chilled white wine like Sauvignon Blanc or a local South Carolina Chardonnay
• Grilled peach halves with brown sugar, served as dessert

Conclusion

These crispy-on-the-outside, tender-on-the-inside South Carolina Gold Rice Cakes are a celebration of Southern flavor and Arteflame grill precision. Grilling on steel ensures color, texture, and taste that you won't get any other way—no pots, pans, or lids required.